Oil-free (and delicious) Italian Dressing and Salad

From MyQuietKitchen.com

I doubled it as suggested (and I don’t regret it 😉)

3 TB aquafaba (the liquid from a can of chickpeas)

2 TB fresh lemon juice

1 TB white wine vinegar

2 tsp white miso

1 tsp maple syrup

1 clove garlic grated on microplane

1 ½ tsp nutritional yeast

¼ tsp dried oregano

¼ tsp dried basil

¼ tsp fine salt

¼ tsp pepper

1 TB finely chopped parsley

Everything into a bowl or jar and whisk to combine. Let set an hour or so to allow flavors to mingle. Next time I will use the handheld blender to mix that miso in.

My Notes: She suggests a non-fortified nutritional yeast for best flavor. I use Braggs which IS fortified and the dressing tasted great. I also used it about ½ hr after I made it.

Salad: I used my finally-ripening garden tomatoes, cucumbers and onions. Added in plain artichokes from the olive bar at the grocery store, canned garbanzo beans, and some snipped green carrot tops. And of course, the above dressing!